Stove Top Vegetable Fricassee With Tarragon Cream Recipes

TARRAGON CHICKEN FRICASSéE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
• Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
• Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.

SPRING VEGETABLE FRICASSéE WITH SAFFRON CREAM

Steps:

• Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.
• Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

CREAM OF THE CROP VEGETABLE FRICASSEE WITH FRIED TOAST POINTS

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour.
• Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.
• Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
• Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use.

CHICKEN FRICASSEE WITH TARRAGON

Steps:

• Season chicken with salt and pepper.
• Dredge in flour, shaking off the excess.
• Heat oil in a large deep skillet or Dutch oven.
• Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate.
• Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds.
• Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
• Add broth, and bring to a simmer.
• Return the chicken to the pan.
• Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
• Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
• Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
• Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
• Whisk in sour cream, mustard, and chopped tarragon.
• Serve immediately.